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All Journal Pharmaciana: Jurnal Kefarmasian Agrointek agriTECH Warta IHP (Warta Industri Hasil Pertanian) AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian MATAPPA: Jurnal Pengabdian Kepada Masyarakat Martabe : Jurnal Pengabdian Kepada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Studi Kasus Inovasi Ekonomi Food Technology and Halal Science Journal Jurnal Agroindustri Halal
Hanif Alamudin Manshur
Universitas Muhammadiyah Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

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Karakteristik Fisikokimia dan Organoleptik Minuman Sari Buah Apel dengan Penambahan Tiga Varian Sumber Pewarna Alami Samudra, Norazkya Mutiara; Saati, Elfi Anis; Manshur, Hanif Alamudin
Food Technology and Halal Science Journal Vol. 8 No. 1 (2025): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v8i1.35963

Abstract

Apel merupakan salah satu buah yang memiliki kandungan gizi yang lengkap seperti vitamin dan mineral yang dibutuhkan oleh tubuh. Namun, apel mudah mengalami kerusakan dan memiliki umur simpan yang pendek sehingga dilakukan pengolahan salah satunya minuman sari buah apel. Minuman sari buah apel umumnya memiliki warna kuning pucat hingga kecokelatan, sehingga dapat ditambahkan pewarna alami dari kulit buah naga, bunga telang, dan wortel untuk meningkatkan daya tarik. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari kulit buah naga, bunga telang, dan wortel terhadap karakteristik fisikokimia dan organoleptik minuman sari buah apel. Metode penelitian ini menggunakan Rancangan Acak Lengkap sederhana dengan 10 perlakuan dan dua kali ulangan. Analisis data yang digunakan adalah ANOVA dengan uji lanjut DMRT (Duncan Multiple Range Test) pada taraf α=5%. Hasil penelitian menunjukkan bahwa kombinasi sari apel dan penambahan pewarna alami dari kulit buah naga, bunga telang, dan wortel berpengaruh nyata terhadap nilai total padatan terlarut, nilai pH, aktivitas antioksidan, viskositas, intensitas warna, dan organoleptik (rasa, warna, aroma, dan kesukaan). Berdasarkan hasil penelitian, perlakuan terbaik terdapat pada perlakuan P6 yaitu rasio sari buah apel 85% dan sari bunga telang 15%. Sari buah yang dihasilkan memiliki total padatan terlarut 13,50obrix, nilai pH 3,19, aktivitas antioksidan 81,44%, viskositas 4,18 cP, intensitas warna L 25,00, nilai a 1,60, nilai b -3,40, serta penilaian organoleptik warna agak disukai, beraroma apel, dan memiliki rasa yang disukai panelis.
Utilization of purple sweet potato synbiotic drink as a source of lactic acid bacteria exopolysaccharides for immunomodulation Almira, Rehan; Winarsih, Sri; Manshur, Hanif Alamudin
Pharmaciana Vol. 15 No. 1 (2025): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/pharmaciana.v15i1.25393

Abstract

Immunomodulators, such as exopolysaccharides (EPS), can be found in products processed through lactic acid bacteria (LAB) fermentation. Purple sweet potatoes have the potential to be used as ingredients for making synbiotic drinks because of the high content of oligosaccharides. This study aimed to determine the effectiveness of purple sweet potato synbiotic drinks in improving the immune system in vivo. The experiment was conducted on male mice (Balb-C, 12 weeks old, 25±5 g BW) which were given purple sweet potato synbiotic drink for 14 days with doses of A1, A2, and A3 (50, 100, 150 mg/kg BW) given once a day. On the 14th day, the mice were induced with S. aureus bacteria given intraperitoneally (1 mL, 108 cfu/mL). The immunomodulation-related parameters measured were phagocytic activity, the number of lymphocyte cells, and the relative spleen weight of mice. The results showed that the synbiotic drink of purple sweet potato (A1, A2, and A3) can increase phagocytic activity and lymphocyte cell count and have a significant effect on relative spleen weight (p<0.05). The higher the dose of synbiotic drink, the higher the phagocytic activity and the number of lymphocyte cells, and the smaller the relative spleen weight of the mice.
Karakteristik fisikokimia biji kakao (Theobroma cacao L) single-origin Sumbermanjing Wetan, Malang terfermentasi dengan variasi suhu dan lama penyangraian: Physicochemical characteristics of single-origin cocoa beans (Theobroma cacao L.) from Sumbermanjing Wetan, Malang fermented with variations in temperature and roasting time Elianarni, Dahlia; Lestar, Ayu; Harini, Noor; Manshur, Hanif Alamudin
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6105

Abstract

Cocoa is one of the leading commodities in Sumbermanjing Wetan, Malang, East Java, Indonesia. In this study, only one source of cacao was used, so it is called single-origin. The cocoa beans produced by farmers are still of low quality, especially in terms of the strength of the aroma, color, and distinctive chocolate taste. Fermentation of cacao beans can repair the physicochemical and sesory quality. Roasting are important stages in the processing of cocoa beans which significantly contribute to the development quality of flavor and aroma that caused by heat. Several factors can influence roasting are temperature and duration. This research aimed to determine the effect of temperature and duration of roasting on the physicochemical characteristics of fermented cocoa beans. The method used was a factorial Completely Randomized Design (CRD) with treatment variations in temperature A (120 C; 140 C; 160 C) and time B (20 minutes, 40 minutes, 60 minutes). Higher temperatures and longer roasting times can reduce the yield, color intensity, and moisture content of cocoa beans and increase the pH level. The best treatment was obtained at A2B1 with a temperature of 140 °C and a roasting time of 20 minutes which had a yield of 76%; brightness level (L) 37; degree of redness (a) 5.4; yellowness level (b) 1.75; pH level 4.885;  water content 2.9%; fat content 48.12% and polyphenols 6.32 mgAE/g extract.
PENDAMPINGAN TEKNOLOGI HYDRO MINI GARDEN BERBASIS BUDIDAYA TANAMAN POLIKULTUR SECARA HIDROPONIK SEBAGAI UPAYA PEMENUHAN KEBUTUHAN PANGAN KELUARGA DI MASA PANDEMI (Studi Pendampingan Pada Ibu-Ibu Pusat Kegiatan Belajar Masyarakat (PKBM) Pimpinan Ranting Aisyiyah (PRA) Merjosari, Kota Malang) Septia, Erfan Dani; Maftuchah, Maftuchah; Manshur, Hanif Alamudin
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 5, No 5 (2022): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v5i5.1719-1729

Abstract

Pangan merupakan kebutuhan utama dasar masyarakat khususnya di masa pandemi saat ini. kondisi tersebut menyebabkan terganggunya sistem pangan Indonesia. Selain kondisi tersebut Indonesia juga dihadapkan dengan kondisi jumlah penduduk usia lanjut mengalami penurunan akibat tingginya angka kematian akibat Covid -19 dan peningkatan jumlah angka kehamilan saat pemberlakuan work from home. Sehingga peranan keluarga menjadi hal penting dalam menjaga anggota keluarganya dalam kondisi sehat. Sehingga ibu rumah tangga merupakan sasaran untuk meningkatkan keterampilan dalam menyediakan kebutuhan pangan keluarga dalam kondisi pademi dan lesunya perekonomian saat ini. Oleh karena itu hydro mini garden dengan system budidaya polikultur hidroponik adalah solusi dalam permasalahan tersebut yang sesuai dengan kebutuhan keluarga yang relatif menginginkan pemenuhan kebutuhan yang cepat. Sistem budidaya polikultur hidroponik ini sesuai untuk beberapa jenis tanaman pangan dan hortikultura, khususnya sayuran dan buah. Hal ini dikarenakan konsumsi sayur dan buah akan membantu peningkatan imunitas dan kesehatan keluarga
Performance Analysis of Sugar Production in Ngadirejo Sugar Factory Afifa Husna; Desiana Nuriza Putri; Hanif Alamudin Manshur
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.6513

Abstract

The Ngadirejo Sugar Factory (PG) in Kras District, Kediri Regency is one of the business units whose productivity ranks second highest among the 9 PG subsidiaries of PT. Perkebunan Nusantara (PTPN) X, which reached 6,250 tons of sugar cane per day. With this high productivity, the quality of sap must always be maintained. This study aims to determine the performance of PG Ngadirejo sugar production from the aspect of raw sap, namely from the solution color value (ICUMSA), %brix, %pol, reducing sugar value, and pH to produce high-quality white crystalline sugar as well. Sap quality data from the quality assurance (QA) section of PG Ngadirejo for five days were taken and analyzed descriptively on the performance of the factory based on these parameters. %brix performance value; %pol; reducing sugar; pH; yield; ICUMSA; BJB; and the moisture content is 64 °Brix, respectively; 46 %; 6.2%; 5; 6-7%; 168.86-179.86 IU; 1.010 mm; and 0.02%. Based on the results obtained, the value of %brix, %pol, reducing sugar, ICUMSA, BJB, and water content have met the standards set by SNI. However, what needs to be improved is the yield value of white crystal sugar produced for 5 days which is still below the average value.
Co-Authors Afifa Husna Afifa Husna Agus Setiyono Almira, Rehan Anggraini, Arisca Putri Damat, Damat Desiana Nuriza Putri Dwi Pramsiska Elfi Anis Saati Elianarni, Dahlia Erfan Dani Septia Febrinasari, Salsabilla Friska Yuana Amelia Hasim Hasim Hiya Alfi Rahmah Husnawati, . Lestar, Ayu Liza Ni’matul Azizah M. Zul Mazwan Maftuchah Maftuchah Maftuchah Maftuchah Maghfiro, Yusrina Mega Safithri Murni, Lissa Nadiyah, Nabilatun Noor Harini Octavia, Cindy Salsabila Olivia, Dita Rizma Rosalia Rachma Oktavianasari Samudra, Norazkya Mutiara Sri Winarsih Sri Winarsih Sumiati, Niken Teguh Setyawan Vritta Amroini Wahyudi Warkoyo . Yusrina Maghfiro